Unanswered Questions
914 questions with no upvoted or accepted answers
6
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0
answers
109
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How to properly develop and cook seitan made from wheat flour to achieve the right texture?
I’ve been experimenting with making seitan directly from wheat flour by washing out the starch until only the gluten remains. The process goes fine up to that point, but when I cook it, the texture ...
- 61
6
votes
1
answer
1k
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White texture on natto
I'm making a first time natto in natto/black garlic pot. So I go by the recipe.
First soak beans for 24 h then steam to be softer. Put natto starter
inside a small amount of water and mix it with ...
5
votes
0
answers
60
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Why do my pani puris turn soft soon after frying?
I’ve been trying to make pani puri for the past few days, experimenting with different methods, but no matter what I do, they always turn soft shortly after frying.
I cook on a conventional stove at ...
- 171
5
votes
0
answers
239
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Is it safe to assume that 12kg of bread premix is properly mixed through?
I bought this 12kg of white bread premix the other day with the intention of using it bit-by-bit (approx 1kg at a time).
When I received it and read the back, it occurred to me that this was probably ...
5
votes
0
answers
91
views
Optimal temperature for mixing a gooseberry fool
I want to make a gooseberry fool, and I prefer it to firm up well.
The recipe directs me to cook the gooseberries with some sugar, puree them, then wait for them to cool, and fold them into whipped ...
- 143k
5
votes
0
answers
281
views
Black glands in sheep meat
I bought sheep meat today, and noticed that there are noticeable black-bean-type glands by the spine, neck and other parts. I don’t know if the meat is safe to eat.
- 123
5
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0
answers
125
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What is the texture of rum baba? (just the unsoaked bread)
I've never had one personally, so I have nothing to compare with. I know they definitely should not be cake like because then they will fall apart when you soak them in the rum syrup. However I'm ...
- 511
5
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0
answers
204
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Is there a reason to make home made glucose syrup?
Every candy recipe calls for glucose syrup, but I cant find one in my area. I can make inverted syrup before cooking, but does making syrup and adding it to the sugar is the same as adding sugar (...
CommunityBot
- 1
5
votes
1
answer
796
views
How do I create slippery and light jelly for drinking?
I created an experiment with 10 different water/gelatin ratios but none provided the required results.
I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm ...
CommunityBot
- 1
4
votes
0
answers
105
views
Scalding the flour for savoiardi (ladyfingers) to improve shape?
So I was baking ladyfingers (aka savoiardi) for kids to nibble on, following this recipe:
beat egg whites
mix in sugar (40g for each egg used) and continue beating to make the meringue VERY stiff
mix ...
- 410
4
votes
0
answers
184
views
What would make tea astringent for a short time after making it?
Often, when I make tea (English breakfast, most recently Yorkshire Gold), the tea has a rather strong astringent flavor immediately after brewing, but tastes much better after a couple of minutes (at ...
- 140
4
votes
0
answers
137
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Why is my glazed cazuela apparently seeping oil?
I own an earthenware baking pan called a cazuela from Menorca, which looks like this: that was gifted to me by a friend who was visiting the island.
The form is glazed and is used by me mainly for ...
- 4,727
4
votes
0
answers
152
views
How to create spotted bloom lines on chocolate?
The materials science of chocolate is fascinating, and I am curious about the bloom patterns on melted, then solidified chocolate discussed over on Physics SE and also shown in the photo below from a ...
- 141
4
votes
0
answers
225
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Can I use any kind of wheat dextrin in place of Evercrisp?
I've recently come to learn of Evercrisp, which is supposed to keep food crispy for long periods of time. However I can't really seem to be able to find it where I live. On the ingredients, it says it'...
- 181
4
votes
0
answers
165
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Discovered 2 eggs cracked in late stage of brining
One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
- 80.7k